10-Minute Tomato Egg Drop Noodle Soup

Ingredients

• 1 servingnoodles of your choice
• 30 ml (2 tablespoons)vegetable oil
• 1 clove, mincedgarlic
• 1, chopped, white and green portions separatedscallion
• 2 small, cut into bite-sized piecestomatoes
• 600 ml (2½ cups)chicken stock, or vegetable or mushroom stock
• 5 ml (1 teaspoon)soy sauce
• 0.6 ml (⅛ teaspoon)white pepper
• 2.5 ml (½ teaspoon)sesame oil
• to tastesalt
• 1, beatenegg

Instructions

1. 1

   Cook the noodles

   Bring a pot of water to the boil and cook the noodles according to the packet instructions. Drain them into a large soup bowl and toss with a few drops of oil to stop them sticking together.

2. 2

   Soften the tomatoes

   Meanwhile, heat 30 ml (2 tablespoons) vegetable oil in a wok or pot over medium heat. Add the garlic and scallion whites and cook for 30 seconds. Add the tomatoes and stir-fry for a couple of minutes, until they soften and the oil begins to turn red.

3. 3

   Simmer the broth

   Add the stock, soy sauce, white pepper, sesame oil and salt to taste. Cover and simmer over medium heat for 3 minutes. While it simmers, beat the egg in a small bowl so it is ready to use.

4. 4

   Add the egg

   Uncover the wok or pot and raise the heat slightly. Slowly stir in the beaten egg, then turn off the heat. Pour the soup over the noodles and finish with the scallion greens.

What is tomato egg drop noodle soup?

Egg drop soup is a familiar Chinese-style preparation in which beaten egg is stirred into hot broth to form soft strands. This version makes tomatoes the starting point for the soup, cooking them until they soften and tint the oil before adding stock.

Noodles make the broth a more substantial bowl. Cooking them separately keeps them from soaking up the broth while it simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 658 calories, 14g protein, 54g carbs, 39g fat.

The noodles provide most of the carbohydrates, while vegetable oil and sesame oil contribute much of the fat. The egg and stock provide protein, with the noodles adding some as well; serve with extra vegetables if you would like a more balanced plate.

Why cook the tomatoes first?

Tomatoes: Stir-frying them with the garlic and scallion whites helps them soften and release their juices into the oil. Wait for the oil to take on a red colour before adding the stock.

How to get tender egg strands

Egg: Beat it before you begin adding it to the pot. Stir it in slowly once the broth is hot, then switch off the heat; this gives the egg time to set gently without prolonged cooking.

Keep the noodles separate

Noodles: Follow the packet timing, since thickness and style vary. Drain them well and toss with a few drops of oil so they are less likely to clump while you finish the broth.

A quick cooking rhythm

Timing: Start the noodle water first, then prepare the tomato broth while the noodles cook. The broth itself simmers for 3 minutes, so have the beaten egg ready before uncovering the pot.

Choosing a stock

Stock: Chicken stock gives the soup a savoury base, while vegetable or mushroom stock offers alternatives. Taste before adding salt, as stocks and soy sauce can vary in saltiness.

What to serve with it

Toppings: The separated scallion greens add a fresh finish. For a fuller meal, serve the soup alongside a simple portion of steamed greens or another vegetable.

Recipe notes & tips

• Separate the scallion whites and greens before cooking so each is ready when needed.
• Cut the tomatoes into similarly sized pieces so they soften at about the same rate.
• Use a large enough pot to stir the egg through the broth without spilling.
• Taste the broth before adding salt, especially if your stock is already seasoned.
• Have the drained noodles in the serving bowl before the broth is ready.

Variations

• Use mushroom stock: Swap it for the chicken stock for a different savoury base.
• Choose vegetable stock: Make the broth without chicken stock.
• Change the noodles: Use your preferred noodle and follow its packet cooking instructions.
• Add coriander: Scatter chopped coriander over the finished soup if you like.
• Adjust the pepper: Use a little less or more white pepper to suit your preference.

Common mistakes to avoid

• Adding tomatoes too soon: Cook the garlic and scallion whites for 30 seconds first so they flavour the oil without being skipped.
• Leaving tomatoes firm: Stir-fry until they soften and the oil begins to turn red before pouring in the stock.
• Overcooking the noodles: Use the packet directions and drain them when they are ready.
• Adding egg all at once: Stir it into the hot broth slowly for finer, softer strands.
• Salting before tasting: Check the broth after adding stock and soy sauce, then season to taste.

How to store

For the best texture, store the broth and noodles separately in airtight containers in the fridge and use within 2 days. Reheat the broth until steaming, then pour it over the noodles; the egg may become firmer after reheating.

Frequently asked questions